Luscious Lemon-Lime Cherry Pistachio (Printable Version)
Citrus, cherry, and pistachio unite for a creamy, colorful treat atop a classic buttery graham cracker base.
# What You'll Need:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Cheesecake Filling
04 -
680 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
1 teaspoon vanilla extract
07 -
3 large eggs
08 -
60 milliliters fresh lemon juice
09 -
60 milliliters fresh lime juice
10 -
1 tablespoon lemon zest
11 -
1 tablespoon lime zest
12 -
65 grams pistachios, chopped
13 -
80 grams cherries, chopped
→ Topping
14 -
Whipped cream
15 -
Whole cherries
16 -
Chopped pistachios
# Steps to Follow:
01 -
Preheat the oven to 163°C. Grease a 23-centimeter springform pan. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Firmly press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
02 -
In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy. Add vanilla extract and mix thoroughly. Add eggs one at a time, mixing until each is fully incorporated.
03 -
Add lemon juice, lime juice, lemon zest, and lime zest to the mixture. Beat until the batter is smooth. Gently fold in the chopped pistachios and cherries.
04 -
Pour the batter over the cooled crust and smooth the top. Bake for 50 to 60 minutes, or until the center is nearly set. Switch off the oven and allow the cheesecake to cool inside with the door slightly open for 1 hour.
05 -
Refrigerate for a minimum of 4 hours or overnight. Before serving, garnish with whipped cream, whole cherries, and chopped pistachios. Slice and serve.
# Additional Notes:
01 -
Allow cream cheese and eggs to reach room temperature before mixing for a smooth, lump-free batter.
02 -
Gradual cooling in the oven reduces the risk of surface cracks.
03 -
Thorough chilling optimizes both flavor and texture before slicing.